1 (10 oz) can diced tomatoes and green chilis, undrained (I used a can of diced tomatoes and another can of green chilis)

1 1/2 cups milk

1 cup shredded cheddar cheese

Directions:

In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.

Spray slow cooker with non-stick cooking spray. Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and shredded cheese. Stir together and cook on low for 3-4 hours. This soup can also be kept on a warm setting for an additional 4 hours (I have a digital clock on my slow cooker and as soon as it is done cooking for the set amount of time, it automatically switches to the warm setting).

Stir before serving. Top individual servings with crushed tortilla chips, shredded cheese, and any other toppings you want.

**You can also make this just on your stove top. Brown the beef, onion, and garlic over medium-high heat until thoroughly cooked. Then in a large pot, add all ingredients and heat over medium-high heat for about 20 minutes, stirring occasionally. Stir well before serving.

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